Goat Cheese Onion Naan With Mango Salsa Food

MANGO AND RED ONION SALSA

Steps:

• Combine all ingredients in medium bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)

SALSA-BAKED GOAT CHEESE

Steps:

• 1. Heat the oven to 350 degrees. Spread out the nuts on a baking sheet and toast them in the oven until lightly browned and very fragrant, 7 or 8 minutes (the pine nuts will brown quicker than either of the others). Remove and slide them off into a medium-size bowl.
• 2. Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop it in the center of a baking dish (I like to use a decorative 9-inch pie pan) and form it into a 5-inch-diameter disk. Spoon the salsa over and around the cheese. Place the dish in the oven and bake until heated through, 10 to 15 minutes. Sprinkle on the cilantro and set it out for your guests to enjoy as a dip or a spread.

CRAB AND GOAT CHEESE POBLANOS WITH MANGO SALSA

Steps:

• Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat for 5 minutes on each side or until peppers look blistered.
• Place peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers. Carefully cut peppers open lengthwise on one side, keeping stems intact; discard seeds. Set peppers aside.
• Process egg whites in a food processor until foamy. Add mozzarella cheese and next 5 ingredients, processing until blended.
• Place cheese mixture in a large bowl. Stir in crabmeat and next 3 ingredients.
• Spoon crabmeat mixture evenly into peppers, pinching cut edges together to seal. Arrange stuffed peppers, seam side down, in a 13 x 9 inch baking dish coated with cooking spray.
• Bake, covered at 375 degrees F. for 25-30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish with cilantro if desired.

GOAT CHEESE AND MANGO QUESADILLAS

Steps:

• Spread goat cheese on tortillas. Divide mango, onion, jalapeno, and cilantro on one half of each tortilla. Fold tortilla over filling.
• Heat a large heavy skillet over medium-high. Working in batches, cook quesadillas until cheese softens and tortillas are crisp and browned in spots, 1 to 2 minutes per side (if skillet begins to scorch, reduce heat to medium). Transfer quesadillas to a cutting board and cut each into 4 wedges. Serve immediately.